Pinto Bean and Vegetable Stew

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Vegetable broth (4 cups)
• Tomatoes (1 can (14 oz), diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2 medium, diced)
• Onion (1 large, diced)
• Olive oil (2 tablespoons)
• Pinto beans (2 cups, soaked overnight)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Add the soaked pinto beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beans are tender.
5. Taste and adjust the seasoning if needed.
6. Serve the pinto bean and vegetable stew hot, garnished with fresh cilantro.
7. Enjoy!